1. Heat oven to 170. Grease and line 4 round cake tins (17cm)
2. Beat the sugar, vanilla and coconut oil together and add the eggs one at a time.
3. Sift together the dry ingredients and fold into the egg mix. Divide evenly into the cake pans and cook for 12-14 minutes until the centre springs to the touch.
4. Allow to cool

Chocolate Almond Cream
1. Mix the cornflour with a little almond milk to a slurry.
2. Heat the remaining milk then add the chocolate and stir until melted. Add the sugar if using and the coffee.
3. Stir in the cornflour slurry and cook for a few minutes on low heat until the mixture thickens.
4. Transfer to a bowl and allow to cool completely. This is best made ahead the day before. Cover and chill.

To assemble the cake
1. Place a layer of cake on a serving platter, and spoon over a layer of chocolate cream about 1cm thick.
2. Repeat with each layer and for the top layer lightly cover the top and sides with a thin layer of chocolate cream and smooth over with a palette knife.
3. Chill the cake. To decorate the top, place chocolate cream in a piping bag with a small round nozzle and pipe drops on the top in concentric circles, covering the entire surface.
4. Dust with cocoa powder and serve.